Zeste

Zeste is the culinary term for the outer colored layer of citrus fruits, containing the fruit’s essential oils. It refers to the zest grated or peeled from the rind, which provides bright, aromatic citrus flavors. The white pith beneath the zest is bitter and usually avoided in zest preparations.

Common sources of zest include lemon, orange, lime, and grapefruit. Zest can be prepared with a microplane or zester to create fine gratings, or peeled into thin strips with a sharp knife or vegetable peeler. The goal is to remove only the colored outer layer, avoiding the white pith for a cleaner aroma and flavor.

In cooking and baking, zest is used to impart citrus brightness to both sweet and savory dishes. It frequently appears in cake batters, cookies, custards, marinades, sauces, seafood, poultry, and cocktails. Zest can be added at different stages: some recipes call for it at the beginning to infuse warmth, others for finishing to provide a fresh aroma. The essential oils released from the zest are highly potent, so a small amount often suffices.

Storage and handling: fresh zest is best used soon after zesting. It can be refrigerated in an airtight container for several days, or frozen in small portions for longer storage. Dried zest or zest powders are available but may have a milder, more concentrated flavor. When using zest, ensure the fruit is clean and ideally organic or well-washed to minimize residues.